🕷️ Crawler Inspector

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1. Shard Calculation

Query:

Response:

Calculated Shard: 179 (from laksa088)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa179.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.themanual.com/food-and-drink/best-scrambled-eggs-guide/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.themanual.com/food-and-drink/best-scrambled-eggs-guide/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.themanual.com\/food-and-drink\/best-scrambled-eggs-guide\/","crawl_time":1775560953,"first_indexed_time":1664284092,"http_code":200,"src_unparsed":"com,themanual!www,\/food-and-drink\/best-scrambled-eggs-guide\/ s443","src_root_hash":"543911043793855579","history_drop_reason":null,"meta_title":"How To Make Scrambled Eggs the 5 Best Ways - The Manual","meta_descriptions":["There are many paths that will lead to a scrambled egg, some less traditional than others. The methods we'll discuss are the tastiest, creamiest, best methods."],"attrs_boilerpipe_text":"Hamburger Helper \/ Flickr\nArguably the\nmost popular breakfast\nitem in this country, the scrambled egg is a thing of pure beauty. Coaxing us awake each morning with its pillowy, warm texture, and mild, nutritious savoriness, it’s ready to take on any topping\nfrom hot sauce\nto caviar, eager to nourish and satisfy. This low-calorie, quick-cooking,\nhealthful little package\nis the perfect way to start the day. And for this, sweet scrambled egg, we are thankful.\nWe all know that there are about a million different breakfast egg preparations. From poached to fried to soft-boiled, everyone has a favorite. But there’s just something everyone adores about the scramble. Perhaps it’s the no-frills presentation or the way they so perfectly pile on a piece of toast. Whatever the reasons, there are plenty of answers to the question about how to make scrambled eggs. And if you don’t know the basic methods of scrambling an egg, you’re doing this beautiful breakfast staple, and yourself, a disservice.\nRecommended Videos\nIt should be said, too, that of course, there are many paths that will lead to the nest scrambled eggs, some less traditional than others. The methods we’ll discuss here are the tastiest, creamiest, and best methods. Sure, there are methods we won’t get into here, such as poached scrambled eggs (which is just a scrambled egg recipe for watery, lifeless, tasteless goo, but if that’s your thing, we won’t judge).\nThese are the best, the tried-and-true, the perfect\nbreakfast-in-bed\nscrambled eggs. All are delicious, but slightly different in their textures. Of course, you can decide which best suits your personal tastes. For each method below, unless added ingredients are called for, we used four eggs, two tablespoons of milk, two tablespoons of butter, as well as salt and pepper.\nstevepb \/ Pixabay\n1. The low and slow method\n“Low and slow” is a term heard often in the kitchen. And for good reason. When things are cooked slowly, without rush or urgency, they have the time to do what they’re supposed to do, to soak in and release all of their flavors on their own time. Eggs are no exception. By heating the eggs slowly, at a low temperature, they will remain tender. The longer cooking time will create a slow-moving steam that will create a light texture by delicately puffing the eggs.\nFor this method, whisk eggs, seasonings, and milk together until yolks and whites are combined.\nOver low-medium heat, place butter in\na nonstick skillet\n.\nWhen the butter has melted, add the whisked eggs and milk mixture.\nCook over low heat, stirring occasionally, until curds start to form.\nContinue stirring gently until scrambled eggs have formed completely, about 10 minutes.\nseksan wangjaisuk \/ Shutterstock\n2. The high and fast method\nThe exact opposite of the low and slow method, this controversial method makes for some pretty good eggs in no time at all. Mornings are rushed for most of us, and sometimes a shortcut is necessary. But this method comes with a warning label. Unlike with “low and slow,” there isn’t much room for error, and close attention must be paid or you’ll end up with an overcooked, brown, smelly mess.\nFor “high and fast,” whisk eggs, seasonings, and milk together until yolks and whites are combined.\nOver medium-high heat, place butter in a nonstick skillet.\nWhen the butter has melted (but not browned!), add the whisked eggs and milk mixture. When the eggs hit the pan, they should immediately start to curdle. Working quickly with a wooden spoon or spatula, fold eggs onto themselves as they form curds, never letting them sit too long on the bottom of the hot pan.\nCook until preferred doneness.\nAgain, this method is both riskier and not as delicious as its opposite method, but sometimes practicality comes first. And in this case, it makes for some pretty good eggs. So long as you do it right. (No pressure.)\nImage used with permission by copyright holder\n3. The Gordon Ramsay method\nThis method has gotten a lot of attention recently, thanks to subtle-as-a-sledgehammer Chef Gordon Ramsay. It produces a slightly different scrambled egg than most Americans are used to. This “new” style of creamier, wetter, runnier scrambled eggs is\nattributed\nto Chef Ramsay in this country, but it’s how the French have been making them forever. If you’re unfamiliar with this process, it may seem a bit strange. It’s more time-consuming and laborious than the other methods on this list, but those who prefer this preparation seem to have converted completely.\nFor this method, melt butter in a saucepan over high heat.\nAdd whisked eggs (no milk or seasoning), and stir constantly until they begin to thicken.\nAfter 30 seconds, remove the saucepan from the heat but continue to stir for about 10 seconds.\nKeep repeating this process for about three minutes.\nRemove from heat, season, and slowly stir in 1 tablespoon of creme fraiche or sour cream.\nMichelle \/ Adobe Stock\n4. The cornstarch method\nFor this method, a cornstarch slurry is whisked in with eggs before cooking. The cornstarch helps to stabilize the eggs and prevents them from setting up too firmly or overcooking. The result is lighter-than-air, never rubbery, perfectly moist, and pillowy eggs.\nFor this method, whisk eggs together and set aside.\nIn a separate bowl, whisk 2 teaspoons of cornstarch together with 2 tablespoons of milk, then add to the eggs.\nOver low-medium heat, place butter in a non-stick skillet.\nWhen the butter has melted, add the egg mixture.\nCook over low to medium heat, stirring occasionally, until curds start to form.\nContinue stirring gently until scrambled eggs have formed completely, about 5 minutes.\nGeorgia Durrant \/ Unsplash\n5. The scramble in the pan method\nThis method is pretty self-explanatory and is great if you like your scrambled eggs a bit more separated. Maybe you like a bite of scrambled eggs that are all yolk, then a few that are all white. If that’s your style, this method is the one for you. You’ve probably seen eggs cooked this way at a diner on a huge flat-top griddle by some beefed-up, tattooed chef simultaneously slinging hash and pouring pancake batter.\nThe key here is to \nnot \nwhisk your eggs beforehand.\nOver low-medium heat, place butter in a non-stick skillet.\nWhen the butter has melted, crack in your eggs and whisk only a bit, until yolks are broken.\nCook over low to medium heat, stirring occasionally, until curds start to form.\nContinue stirring gently until scrambled eggs have formed completely, about 5 minutes. There should be noticeable differences in color, with obvious yellow bits and white bits.\nNP27 \/ Shutterstock\n3 tips for making the perfect scrambled eggs\nHere are three top tips for making the perfect scrambled eggs, no matter the method you choose above.\nUse fresh, high-quality eggs.\nThe fresher the eggs, the better your scrambled eggs will turn out.\nDon’t overcrowd the pan.\nIf you overcrowd the pan, the eggs will steam instead of scramble.\nAdd a splash of milk or cream.\nThis is optional, but it will help to make your eggs more fluffy and creamy. Adding milk or cream also helps prevent the eggs from sticking to the pan.\nHere’s more info on adding milk to scrambled eggs. (Note that some of the methods above include adding milk.) Some people like the creamier texture and richer flavor that milk adds, while others prefer the more delicate flavor and fluffier texture of eggs made without milk. Here are a few things to keep in mind when adding milk to your scrambled eggs.\nMilk can make your eggs easier to overcook. If you’re not careful, milk can cause your eggs to become tough and rubbery.\nMilk can also make your eggs less flavorful. The milk can dilute the flavor of the eggs, especially if you add too much.\nIf you do decide to add milk to your scrambled eggs, use a small amount, no more than 1 tablespoon per egg. You can also add other liquids, such as water, cream, or half-and-half, to achieve the desired texture and flavor.\nImage used with permission by copyright holder\nA note on seasoning eggs\nThere’s been a claim going around for a while now that salting eggs before cooking them is a bad move. The argument here is that the salt breaks down and toughens the eggs, ruining their texture. Don’t fall for this tomfoolery. The truth is, after many blind taste tests, this theory has proven completely false. If anything, salt added to eggs before cooking actually improved texture, making them softer and more velvety than their non-salted counterparts. So whichever of these scrambled eggs styles suits you best, make sure and season it up!","attrs_markdown":"[Skip to main content](https:\/\/www.themanual.com\/food-and-drink\/best-scrambled-eggs-guide\/#h-maincontent)\n\nMenu\n\n[The Manual](https:\/\/www.themanual.com\/)\n\n[STYLE](https:\/\/www.themanual.com\/fashion\/)[GROOMING](https:\/\/www.themanual.com\/grooming\/)[FOOD & DRINK](https:\/\/www.themanual.com\/food-and-drink\/)[CULTURE](https:\/\/www.themanual.com\/culture\/)[HEALTH & FITNESS](https:\/\/www.themanual.com\/fitness\/)[OUTDOORS](https:\/\/www.themanual.com\/outdoors\/)[TRAVEL](https:\/\/www.themanual.com\/travel\/)[AUTO](https:\/\/www.themanual.com\/auto\/)\n\nSearch\n\n- STYLE\n  STYLE\n  - [See All STYLE](https:\/\/www.themanual.com\/fashion\/)\n  - [Accessories](https:\/\/www.themanual.com\/fashion\/mens-accessories\/)\n  - [Clothing](https:\/\/www.themanual.com\/fashion\/mens-clothing\/)\n  - [Footwear](https:\/\/www.themanual.com\/fashion\/mens-footwear\/)\n  - [Watches](https:\/\/www.themanual.com\/fashion\/mens-watches\/)\n- GROOMING\n  GROOMING\n  - 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[Evergreens](https:\/\/www.themanual.com\/food-and-drink\/evergreens\/)\n# There are 5 ways to make the best scrambled eggs: Learn how to master them all\n## This breakfast staple can be scrambled many different ways — which is your favorite?\nBy [Lindsay Parrill](https:\/\/www.themanual.com\/users\/lindsayparrill\/)\n\nUpdated September 28, 2023\n\n[![Add as a preferred source on Google](https:\/\/www.themanual.com\/content\/themes\/dt-stardust\/assets\/images\/google_preferred_source.webp)](https:\/\/www.google.com\/preferences\/source?q=https:\/\/www.themanual.com \"Add as a preferred source on Google\")\n\nSave\n\n![](https:\/\/www.themanual.com\/tachyon\/sites\/9\/2022\/09\/4647754083_069b59a3e4_c.jpg?resize=800%2C532)\n\n[Hamburger Helper \/ Flickr](https:\/\/www.flickr.com\/photos\/hamburger_helper\/)\n\nArguably the [most popular breakfast](https:\/\/www.themanual.com\/food-and-drink\/tiktok-breakfast-recipes\/) item in this country, the scrambled egg is a thing of pure beauty. Coaxing us awake each morning with its pillowy, warm texture, and mild, nutritious savoriness, it’s ready to take on any topping [from hot sauce](https:\/\/www.themanual.com\/food-and-drink\/homemade-hot-sauce\/) to caviar, eager to nourish and satisfy. This low-calorie, quick-cooking, [healthful little package](https:\/\/www.themanual.com\/fitness\/best-foods-for-muscle-growth\/) is the perfect way to start the day. And for this, sweet scrambled egg, we are thankful.\n\nWe all know that there are about a million different breakfast egg preparations. From poached to fried to soft-boiled, everyone has a favorite. But there’s just something everyone adores about the scramble. Perhaps it’s the no-frills presentation or the way they so perfectly pile on a piece of toast. Whatever the reasons, there are plenty of answers to the question about how to make scrambled eggs. And if you don’t know the basic methods of scrambling an egg, you’re doing this beautiful breakfast staple, and yourself, a disservice.\n\nRecommended Videos\n\nIt should be said, too, that of course, there are many paths that will lead to the nest scrambled eggs, some less traditional than others. The methods we’ll discuss here are the tastiest, creamiest, and best methods. Sure, there are methods we won’t get into here, such as poached scrambled eggs (which is just a scrambled egg recipe for watery, lifeless, tasteless goo, but if that’s your thing, we won’t judge).\n\nThese are the best, the tried-and-true, the perfect [breakfast-in-bed](https:\/\/www.themanual.com\/food-and-drink\/breakfast-in-bed-recipes-egg-shop\/) scrambled eggs. All are delicious, but slightly different in their textures. Of course, you can decide which best suits your personal tastes. For each method below, unless added ingredients are called for, we used four eggs, two tablespoons of milk, two tablespoons of butter, as well as salt and pepper.\n\n![Broken egg](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n[stevepb \/ Pixabay](https:\/\/pixabay.com\/photos\/egg-eggshell-broken-yolk-shell-943413\/)\n## 1\\. The low and slow method\n“Low and slow” is a term heard often in the kitchen. And for good reason. When things are cooked slowly, without rush or urgency, they have the time to do what they’re supposed to do, to soak in and release all of their flavors on their own time. Eggs are no exception. By heating the eggs slowly, at a low temperature, they will remain tender. The longer cooking time will create a slow-moving steam that will create a light texture by delicately puffing the eggs.\n\n- For this method, whisk eggs, seasonings, and milk together until yolks and whites are combined.\n- Over low-medium heat, place butter in [a nonstick skillet](https:\/\/www.themanual.com\/food-and-drink\/best-egg-pan\/).\n- When the butter has melted, add the whisked eggs and milk mixture.\n- Cook over low heat, stirring occasionally, until curds start to form.\n- Continue stirring gently until scrambled eggs have formed completely, about 10 minutes.\n\n![Person using whisk to beat eggs](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n[seksan wangjaisuk \/ Shutterstock](https:\/\/www.shutterstock.com\/image-photo\/young-woman-cooking-omelet-on-wooden-1960264123)\n## 2\\. The high and fast method\nThe exact opposite of the low and slow method, this controversial method makes for some pretty good eggs in no time at all. Mornings are rushed for most of us, and sometimes a shortcut is necessary. But this method comes with a warning label. Unlike with “low and slow,” there isn’t much room for error, and close attention must be paid or you’ll end up with an overcooked, brown, smelly mess.\n\n- For “high and fast,” whisk eggs, seasonings, and milk together until yolks and whites are combined.\n- Over medium-high heat, place butter in a nonstick skillet.\n- When the butter has melted (but not browned!), add the whisked eggs and milk mixture. When the eggs hit the pan, they should immediately start to curdle. Working quickly with a wooden spoon or spatula, fold eggs onto themselves as they form curds, never letting them sit too long on the bottom of the hot pan.\n- Cook until preferred doneness.\n\nAgain, this method is both riskier and not as delicious as its opposite method, but sometimes practicality comes first. And in this case, it makes for some pretty good eggs. So long as you do it right. (No pressure.)\n\n![Gordon Ramsay](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\nImage used with permission by copyright holder\n## 3\\. The Gordon Ramsay method\nThis method has gotten a lot of attention recently, thanks to subtle-as-a-sledgehammer Chef Gordon Ramsay. It produces a slightly different scrambled egg than most Americans are used to. This “new” style of creamier, wetter, runnier scrambled eggs is [attributed](https:\/\/www.gordonramsayrestaurants.com\/recipes\/scrambled-eggs\/) to Chef Ramsay in this country, but it’s how the French have been making them forever. If you’re unfamiliar with this process, it may seem a bit strange. It’s more time-consuming and laborious than the other methods on this list, but those who prefer this preparation seem to have converted completely.\n\n- For this method, melt butter in a saucepan over high heat.\n- Add whisked eggs (no milk or seasoning), and stir constantly until they begin to thicken.\n- After 30 seconds, remove the saucepan from the heat but continue to stir for about 10 seconds.\n- Keep repeating this process for about three minutes.\n- Remove from heat, season, and slowly stir in 1 tablespoon of creme fraiche or sour cream.\n\n![Cornstarch spilled from a teaspoon](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n[Michelle \/ Adobe Stock](https:\/\/stock.adobe.com\/images\/Cornstarch-Spilled-from-a-Teaspoon\/184306267)\n## 4\\. The cornstarch method\nFor this method, a cornstarch slurry is whisked in with eggs before cooking. The cornstarch helps to stabilize the eggs and prevents them from setting up too firmly or overcooking. The result is lighter-than-air, never rubbery, perfectly moist, and pillowy eggs.\n\n- For this method, whisk eggs together and set aside.\n- In a separate bowl, whisk 2 teaspoons of cornstarch together with 2 tablespoons of milk, then add to the eggs.\n- Over low-medium heat, place butter in a non-stick skillet.\n- When the butter has melted, add the egg mixture.\n- Cook over low to medium heat, stirring occasionally, until curds start to form.\n- Continue stirring gently until scrambled eggs have formed completely, about 5 minutes.\n\n![Raw, eggs in bowl](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n[Georgia Durrant \/ Unsplash](https:\/\/unsplash.com\/photos\/PwnRYSX4xdU)\n## 5\\. The scramble in the pan method\nThis method is pretty self-explanatory and is great if you like your scrambled eggs a bit more separated. Maybe you like a bite of scrambled eggs that are all yolk, then a few that are all white. If that’s your style, this method is the one for you. You’ve probably seen eggs cooked this way at a diner on a huge flat-top griddle by some beefed-up, tattooed chef simultaneously slinging hash and pouring pancake batter.\n\nThe key here is to *not* whisk your eggs beforehand.\n\n- Over low-medium heat, place butter in a non-stick skillet.\n- When the butter has melted, crack in your eggs and whisk only a bit, until yolks are broken.\n- Cook over low to medium heat, stirring occasionally, until curds start to form.\n- Continue stirring gently until scrambled eggs have formed completely, about 5 minutes. There should be noticeable differences in color, with obvious yellow bits and white bits.\n\n![Eggs in a burlap sack](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\nNP27 \/ Shutterstock\n## 3 tips for making the perfect scrambled eggs\nHere are three top tips for making the perfect scrambled eggs, no matter the method you choose above.\n\n1. **Use fresh, high-quality eggs.** The fresher the eggs, the better your scrambled eggs will turn out.\n2. **Don’t overcrowd the pan.** If you overcrowd the pan, the eggs will steam instead of scramble.\n3. **Add a splash of milk or cream.** This is optional, but it will help to make your eggs more fluffy and creamy. Adding milk or cream also helps prevent the eggs from sticking to the pan.\n\nHere’s more info on adding milk to scrambled eggs. (Note that some of the methods above include adding milk.) Some people like the creamier texture and richer flavor that milk adds, while others prefer the more delicate flavor and fluffier texture of eggs made without milk. Here are a few things to keep in mind when adding milk to your scrambled eggs.\n\n- Milk can make your eggs easier to overcook. If you’re not careful, milk can cause your eggs to become tough and rubbery.\n- Milk can also make your eggs less flavorful. The milk can dilute the flavor of the eggs, especially if you add too much.\n- If you do decide to add milk to your scrambled eggs, use a small amount, no more than 1 tablespoon per egg. You can also add other liquids, such as water, cream, or half-and-half, to achieve the desired texture and flavor.\n\n![Spilled salt next to a clear glass salt shaker.](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\nImage used with permission by copyright holder\n## A note on seasoning eggs\nThere’s been a claim going around for a while now that salting eggs before cooking them is a bad move. The argument here is that the salt breaks down and toughens the eggs, ruining their texture. Don’t fall for this tomfoolery. The truth is, after many blind taste tests, this theory has proven completely false. If anything, salt added to eggs before cooking actually improved texture, making them softer and more velvety than their non-salted counterparts. So whichever of these scrambled eggs styles suits you best, make sure and season it up\\!\n\n![Lindsay Parrill](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n[Lindsay Parrill](https:\/\/www.themanual.com\/users\/lindsayparrill\/)\n\nFormer Contributor\n\n[instagram](https:\/\/instagram.com\/foodwriterlindsay)   [linkedin](https:\/\/www.linkedin.com\/in\/lindsayparrill)\n\nLindsay is a graduate of California Culinary Academy, Le Cordon Bleu, San Francisco, from where she holds a degree in…\n\n- [Food & Drink](https:\/\/www.themanual.com\/food-and-drink\/)\n\nAtlas x andSons launch luxe coffee & chocolate mother’s day gift\n\nAtlas Coffee Club x andSons debut Mother’s Day coffee & chocolate box\n\n![Atlas Coffee Club](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\nThe perfect Mother's Day gift for the coffee (and chocolate) lover in your life just dropped -- making this year's gift-giving easier than ever. Premier coffee brand, Atlas Coffee Club, just launched a new, limited-edition coffee and chocolate gift box in partnership with andSons Chocolatiers. Inspired by kindred spirits, the Two Beans in a Pod Mother’s Day gift set from Atlas Coffee Club and andSons Chocolatiers — one gift, two of the world's most beloved beans. Perfectly paired, which includes:\n\n6 bags of Atlas-favorite specialty coffees\n\n[Read more](https:\/\/www.themanual.com\/food-and-drink\/atlas-x-andsons\/)\n\n- [Food & Drink](https:\/\/www.themanual.com\/food-and-drink\/)\n\nAngel’s Envy announced the debut of its 2026 Cask Strength Dual Release\n\nAngel's Envy announced the debut of its 2026 Cask Strength Dual Release\n\n![Angel's Envy](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\nFans of high-proof whiskeys will be excited to hear about the news coming out of Angel’s Envy. That’s because the beloved brand has announced the debut of its 2026 Cask Strength Dual Release, which will feature Angel's Envy Cask Strength Bourbon as well as the brand’s first age-stated rye whiskey: Angel's Envy 10-Year Cask Strength Rye.\n\nAngel's Envy Cask Strength Bourbon\n\n[Read more](https:\/\/www.themanual.com\/food-and-drink\/angels-envy-announced-the-debut-of-its-2026-cask-strength-dual-release\/)\n\n- [Food & Drink](https:\/\/www.themanual.com\/food-and-drink\/)\n\nDenizen Rum is launching a Jamaican Rum Finished in Port Casks\n\nDenizen Rum is launching a Jamaican Rum Finished in Port Casks\n\n![Denizen Rum](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\nSpring is a great time to enjoy a neat glass of rum or a rum-based cocktail. If this is your jam, the folks at Denizen Rum have you covered with the first expression in its new Wander Series, its Single Origin Edition Jamaican Rum Finished in Port Casks.\n\nDenizen Single Origin Edition Jamaican Rum Finished in Port Casks\n\n[Read more](https:\/\/www.themanual.com\/food-and-drink\/denizen-rum-is-launching-a-jamaican-rum-finished-in-port-casks\/)\n\n## More Food and Drink\n![Monkey Shoulder](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n### [The best blended Scotch whiskies for your spring cocktails](https:\/\/www.themanual.com\/food-and-drink\/the-best-blended-scotch-whiskies-for-your-spring-cocktails\/)\n\n![Spanish gin tonic](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n### [The most underrated gins, according to experts](https:\/\/www.themanual.com\/food-and-drink\/the-most-underrated-gins-according-to-experts\/)\n\n![Herbs, Plant, Alcohol](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n### [The most underrated rums, according to experts](https:\/\/www.themanual.com\/food-and-drink\/the-most-underrated-rums-according-to-experts\/)\n\n![maui nui venison cuts on different plates](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n### [Aged venison? Maui Nui, a Hawaiian-based venison producer, explains all](https:\/\/www.themanual.com\/food-and-drink\/aged-venison-we-interview-an-expert-to-learn-more\/)\n\n![Remy Martin](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n### [The best XO cognacs for whiskey drinkers](https:\/\/www.themanual.com\/food-and-drink\/the-best-xo-cognacs-for-whiskey-drinkers\/)\n\n![Branding Logo](https:\/\/www.themanual.com\/uploads\/sites\/9\/2025\/12\/The-Manual-Newsletter-Module-v1.jpg)\n\n**Upgrade your inbox: sign-up for our newsletters**\n\nCheck your inbox\\!\n\n[Privacy Policy](https:\/\/www.dtmg.co\/privacy-policy)\n\n**The Essential Guide for Men**The Manual is simple — we show men how to live a life that is more engaged. As our name implies, we offer a suite of expert guides on a wide range of topics, including fashion, food, drink, travel, and grooming. We don’t boss you around; we’re simply here to bring authenticity and understanding to all that enriches our lives as men on a daily basis.\n\n- [Facebook](https:\/\/www.facebook.com\/themanualguide)\n- [Instagram](https:\/\/instagram.com\/themanualguide)\n- [Twitter](https:\/\/twitter.com\/themanualguide)\n- [YouTube](https:\/\/www.youtube.com\/subscription_center?add_user=themanualguide)\n- [TikTok](https:\/\/www.tiktok.com\/@themanual.com)\n- [Pinterest](https:\/\/www.pinterest.com\/themanualguide\/_created\/)\n- [LinkedIn](https:\/\/www.linkedin.com\/company\/the-manual\/)\n- [Flipboard](https:\/\/flipboard.com\/@TheManual)\n\n- [Men’s Style](https:\/\/www.themanual.com\/fashion\/)\n- [Watches](https:\/\/www.themanual.com\/fashion\/mens-watches\/)\n- [Men’s Clothing](https:\/\/www.themanual.com\/fashion\/mens-apparel\/)\n- [Men’s Grooming](https:\/\/www.themanual.com\/grooming\/)\n- [Shaving](https:\/\/www.themanual.com\/grooming\/shaving\/)\n- [Skincare](https:\/\/www.themanual.com\/grooming\/skincare\/)\n- [Food and Drink](https:\/\/www.themanual.com\/food-and-drink\/)\n- [Culture](https:\/\/www.themanual.com\/culture\/)\n- [Health & Fitness](https:\/\/www.themanual.com\/fitness\/)\n- [Outdoors](https:\/\/www.themanual.com\/outdoors\/)\n- [Camping](https:\/\/www.themanual.com\/outdoors\/camping\/)\n- [Travel](https:\/\/www.themanual.com\/travel\/)\n- [Auto](https:\/\/www.themanual.com\/auto\/)\n\n- [About Us](https:\/\/www.themanual.com\/about-us\/)\n- [Contact Us](https:\/\/www.themanual.com\/contact-us\/)\n- [Editorial Guidelines](https:\/\/www.themanual.com\/editorial-guidelines\/)\n- [Newsletter](https:\/\/www.themanual.com\/newsletter\/)\n\n- [Advertise With Us](https:\/\/www.themanual.com\/advertise-with-us\/)\n- [Logo & Accolade Licensing](https:\/\/www.adcetera.com\/?utm_campaign=affiliate_cl&utm_source=adclicensingplus&utm_content=licensing_and_accolades&utm_medium=web)\n- [Branded Content](https:\/\/www.themanual.com\/brc\/)\n\n[![Digital Trends Media Group](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)](https:\/\/www.dtmg.co\/)\n\nDigital Trends Media Group\n\n6420 S. Macadam Ave, Suite 216\n\nPortland, OR 97239\n\n- [Careers](https:\/\/www.dtmg.co\/careers)\n- [Work With Us](https:\/\/www.dtmg.co\/work-with-us)\n- [Diversity & Inclusion](https:\/\/www.dtmg.co\/diversity-equity-inclusion)\n- [Terms of Use](https:\/\/www.dtmg.co\/terms-of-use)\n- [Privacy Policy](https:\/\/www.dtmg.co\/privacy-policy)\n- [Press Room](https:\/\/www.dtmg.co\/press-room)\n- Manage Privacy Options\n  Manage Privacy Options\n- [Sitemap](https:\/\/www.themanual.com\/sitemap\/)\n\nDigital Trends Media Group may earn a commission when you buy through links on our sites.\n\n©2026 [Digital Trends Media Group](https:\/\/www.dtmg.co\/), a Designtechnica Company. All rights reserved.","attrs_readable_markdown":"![](https:\/\/www.themanual.com\/tachyon\/sites\/9\/2022\/09\/4647754083_069b59a3e4_c.jpg?resize=800%2C532)\n\n[Hamburger Helper \/ Flickr](https:\/\/www.flickr.com\/photos\/hamburger_helper\/)\n\nArguably the [most popular breakfast](https:\/\/www.themanual.com\/food-and-drink\/tiktok-breakfast-recipes\/) item in this country, the scrambled egg is a thing of pure beauty. Coaxing us awake each morning with its pillowy, warm texture, and mild, nutritious savoriness, it’s ready to take on any topping [from hot sauce](https:\/\/www.themanual.com\/food-and-drink\/homemade-hot-sauce\/) to caviar, eager to nourish and satisfy. This low-calorie, quick-cooking, [healthful little package](https:\/\/www.themanual.com\/fitness\/best-foods-for-muscle-growth\/) is the perfect way to start the day. And for this, sweet scrambled egg, we are thankful.\n\nWe all know that there are about a million different breakfast egg preparations. From poached to fried to soft-boiled, everyone has a favorite. But there’s just something everyone adores about the scramble. Perhaps it’s the no-frills presentation or the way they so perfectly pile on a piece of toast. Whatever the reasons, there are plenty of answers to the question about how to make scrambled eggs. And if you don’t know the basic methods of scrambling an egg, you’re doing this beautiful breakfast staple, and yourself, a disservice.\n\nRecommended Videos\n\nIt should be said, too, that of course, there are many paths that will lead to the nest scrambled eggs, some less traditional than others. The methods we’ll discuss here are the tastiest, creamiest, and best methods. Sure, there are methods we won’t get into here, such as poached scrambled eggs (which is just a scrambled egg recipe for watery, lifeless, tasteless goo, but if that’s your thing, we won’t judge).\n\nThese are the best, the tried-and-true, the perfect [breakfast-in-bed](https:\/\/www.themanual.com\/food-and-drink\/breakfast-in-bed-recipes-egg-shop\/) scrambled eggs. All are delicious, but slightly different in their textures. Of course, you can decide which best suits your personal tastes. For each method below, unless added ingredients are called for, we used four eggs, two tablespoons of milk, two tablespoons of butter, as well as salt and pepper.\n\n![Broken egg](https:\/\/www.themanual.com\/tachyon\/sites\/9\/2023\/07\/egg-ge63bc4cf0_1280.jpg?resize=800%2C532)\n\n[stevepb \/ Pixabay](https:\/\/pixabay.com\/photos\/egg-eggshell-broken-yolk-shell-943413\/)\n## 1\\. The low and slow method\n“Low and slow” is a term heard often in the kitchen. And for good reason. When things are cooked slowly, without rush or urgency, they have the time to do what they’re supposed to do, to soak in and release all of their flavors on their own time. Eggs are no exception. By heating the eggs slowly, at a low temperature, they will remain tender. The longer cooking time will create a slow-moving steam that will create a light texture by delicately puffing the eggs.\n\n- For this method, whisk eggs, seasonings, and milk together until yolks and whites are combined.\n- Over low-medium heat, place butter in [a nonstick skillet](https:\/\/www.themanual.com\/food-and-drink\/best-egg-pan\/).\n- When the butter has melted, add the whisked eggs and milk mixture.\n- Cook over low heat, stirring occasionally, until curds start to form.\n- Continue stirring gently until scrambled eggs have formed completely, about 10 minutes.\n\n![Person using whisk to beat eggs](https:\/\/www.themanual.com\/tachyon\/sites\/9\/2021\/08\/whisk-stainless-steel-bowl-egg-omelette.jpg?resize=800%2C800)\n\n[seksan wangjaisuk \/ Shutterstock](https:\/\/www.shutterstock.com\/image-photo\/young-woman-cooking-omelet-on-wooden-1960264123)\n## 2\\. The high and fast method\nThe exact opposite of the low and slow method, this controversial method makes for some pretty good eggs in no time at all. Mornings are rushed for most of us, and sometimes a shortcut is necessary. But this method comes with a warning label. Unlike with “low and slow,” there isn’t much room for error, and close attention must be paid or you’ll end up with an overcooked, brown, smelly mess.\n\n- For “high and fast,” whisk eggs, seasonings, and milk together until yolks and whites are combined.\n- Over medium-high heat, place butter in a nonstick skillet.\n- When the butter has melted (but not browned!), add the whisked eggs and milk mixture. When the eggs hit the pan, they should immediately start to curdle. Working quickly with a wooden spoon or spatula, fold eggs onto themselves as they form curds, never letting them sit too long on the bottom of the hot pan.\n- Cook until preferred doneness.\n\nAgain, this method is both riskier and not as delicious as its opposite method, but sometimes practicality comes first. And in this case, it makes for some pretty good eggs. So long as you do it right. (No pressure.)\n\n![Gordon Ramsay](https:\/\/www.themanual.com\/tachyon\/sites\/9\/2020\/11\/gordon-ramsay-masterclass.jpg?resize=800%2C800)\n\nImage used with permission by copyright holder\n## 3\\. The Gordon Ramsay method\nThis method has gotten a lot of attention recently, thanks to subtle-as-a-sledgehammer Chef Gordon Ramsay. It produces a slightly different scrambled egg than most Americans are used to. This “new” style of creamier, wetter, runnier scrambled eggs is [attributed](https:\/\/www.gordonramsayrestaurants.com\/recipes\/scrambled-eggs\/) to Chef Ramsay in this country, but it’s how the French have been making them forever. If you’re unfamiliar with this process, it may seem a bit strange. It’s more time-consuming and laborious than the other methods on this list, but those who prefer this preparation seem to have converted completely.\n\n- For this method, melt butter in a saucepan over high heat.\n- Add whisked eggs (no milk or seasoning), and stir constantly until they begin to thicken.\n- After 30 seconds, remove the saucepan from the heat but continue to stir for about 10 seconds.\n- Keep repeating this process for about three minutes.\n- Remove from heat, season, and slowly stir in 1 tablespoon of creme fraiche or sour cream.\n\n![Cornstarch spilled from a teaspoon](https:\/\/www.themanual.com\/tachyon\/sites\/9\/2021\/01\/how-to-thicken-sauce-with-cornstarch.jpg?resize=800%2C800)\n\n[Michelle \/ Adobe Stock](https:\/\/stock.adobe.com\/images\/Cornstarch-Spilled-from-a-Teaspoon\/184306267)\n## 4\\. The cornstarch method\nFor this method, a cornstarch slurry is whisked in with eggs before cooking. The cornstarch helps to stabilize the eggs and prevents them from setting up too firmly or overcooking. The result is lighter-than-air, never rubbery, perfectly moist, and pillowy eggs.\n\n- For this method, whisk eggs together and set aside.\n- In a separate bowl, whisk 2 teaspoons of cornstarch together with 2 tablespoons of milk, then add to the eggs.\n- Over low-medium heat, place butter in a non-stick skillet.\n- When the butter has melted, add the egg mixture.\n- Cook over low to medium heat, stirring occasionally, until curds start to form.\n- Continue stirring gently until scrambled eggs have formed completely, about 5 minutes.\n\n![Raw, eggs in bowl](https:\/\/www.themanual.com\/tachyon\/sites\/9\/2023\/07\/georgia-durrant-PwnRYSX4xdU-unsplash.jpg?resize=800%2C533)\n\n[Georgia Durrant \/ Unsplash](https:\/\/unsplash.com\/photos\/PwnRYSX4xdU)\n## 5\\. The scramble in the pan method\nThis method is pretty self-explanatory and is great if you like your scrambled eggs a bit more separated. Maybe you like a bite of scrambled eggs that are all yolk, then a few that are all white. If that’s your style, this method is the one for you. You’ve probably seen eggs cooked this way at a diner on a huge flat-top griddle by some beefed-up, tattooed chef simultaneously slinging hash and pouring pancake batter.\n\nThe key here is to *not* whisk your eggs beforehand.\n\n- Over low-medium heat, place butter in a non-stick skillet.\n- When the butter has melted, crack in your eggs and whisk only a bit, until yolks are broken.\n- Cook over low to medium heat, stirring occasionally, until curds start to form.\n- Continue stirring gently until scrambled eggs have formed completely, about 5 minutes. There should be noticeable differences in color, with obvious yellow bits and white bits.\n\n![Eggs in a burlap sack](https:\/\/www.themanual.com\/tachyon\/sites\/9\/2023\/07\/shutterstock_1710593497.jpg?resize=800%2C533)\n\nNP27 \/ Shutterstock\n## 3 tips for making the perfect scrambled eggs\nHere are three top tips for making the perfect scrambled eggs, no matter the method you choose above.\n\n1. **Use fresh, high-quality eggs.** The fresher the eggs, the better your scrambled eggs will turn out.\n2. **Don’t overcrowd the pan.** If you overcrowd the pan, the eggs will steam instead of scramble.\n3. **Add a splash of milk or cream.** This is optional, but it will help to make your eggs more fluffy and creamy. Adding milk or cream also helps prevent the eggs from sticking to the pan.\n\nHere’s more info on adding milk to scrambled eggs. (Note that some of the methods above include adding milk.) Some people like the creamier texture and richer flavor that milk adds, while others prefer the more delicate flavor and fluffier texture of eggs made without milk. Here are a few things to keep in mind when adding milk to your scrambled eggs.\n\n- Milk can make your eggs easier to overcook. If you’re not careful, milk can cause your eggs to become tough and rubbery.\n- Milk can also make your eggs less flavorful. The milk can dilute the flavor of the eggs, especially if you add too much.\n- If you do decide to add milk to your scrambled eggs, use a small amount, no more than 1 tablespoon per egg. You can also add other liquids, such as water, cream, or half-and-half, to achieve the desired texture and flavor.\n\n![Spilled salt next to a clear glass salt shaker.](https:\/\/www.themanual.com\/tachyon\/sites\/9\/2022\/05\/spilled-salt.jpg?resize=800%2C800)\n\nImage used with permission by copyright holder\n## A note on seasoning eggs\nThere’s been a claim going around for a while now that salting eggs before cooking them is a bad move. The argument here is that the salt breaks down and toughens the eggs, ruining their texture. Don’t fall for this tomfoolery. The truth is, after many blind taste tests, this theory has proven completely false. If anything, salt added to eggs before cooking actually improved texture, making them softer and more velvety than their non-salted counterparts. So whichever of these scrambled eggs styles suits you best, make sure and season it up\\!","meta_canonical":null}

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Boilerpipe Text	Hamburger Helper / Flickr Arguably the most popular breakfast item in this country, the scrambled egg is a thing of pure beauty. Coaxing us awake each morning with its pillowy, warm texture, and mild, nutritious savoriness, it’s ready to take on any topping from hot sauce to caviar, eager to nourish and satisfy. This low-calorie, quick-cooking, healthful little package is the perfect way to start the day. And for this, sweet scrambled egg, we are thankful. We all know that there are about a million different breakfast egg preparations. From poached to fried to soft-boiled, everyone has a favorite. But there’s just something everyone adores about the scramble. Perhaps it’s the no-frills presentation or the way they so perfectly pile on a piece of toast. Whatever the reasons, there are plenty of answers to the question about how to make scrambled eggs. And if you don’t know the basic methods of scrambling an egg, you’re doing this beautiful breakfast staple, and yourself, a disservice. Recommended Videos It should be said, too, that of course, there are many paths that will lead to the nest scrambled eggs, some less traditional than others. The methods we’ll discuss here are the tastiest, creamiest, and best methods. Sure, there are methods we won’t get into here, such as poached scrambled eggs (which is just a scrambled egg recipe for watery, lifeless, tasteless goo, but if that’s your thing, we won’t judge). These are the best, the tried-and-true, the perfect breakfast-in-bed scrambled eggs. All are delicious, but slightly different in their textures. Of course, you can decide which best suits your personal tastes. For each method below, unless added ingredients are called for, we used four eggs, two tablespoons of milk, two tablespoons of butter, as well as salt and pepper. stevepb / Pixabay 1. The low and slow method “Low and slow” is a term heard often in the kitchen. And for good reason. When things are cooked slowly, without rush or urgency, they have the time to do what they’re supposed to do, to soak in and release all of their flavors on their own time. Eggs are no exception. By heating the eggs slowly, at a low temperature, they will remain tender. The longer cooking time will create a slow-moving steam that will create a light texture by delicately puffing the eggs. For this method, whisk eggs, seasonings, and milk together until yolks and whites are combined. Over low-medium heat, place butter in a nonstick skillet . When the butter has melted, add the whisked eggs and milk mixture. Cook over low heat, stirring occasionally, until curds start to form. Continue stirring gently until scrambled eggs have formed completely, about 10 minutes. seksan wangjaisuk / Shutterstock 2. The high and fast method The exact opposite of the low and slow method, this controversial method makes for some pretty good eggs in no time at all. Mornings are rushed for most of us, and sometimes a shortcut is necessary. But this method comes with a warning label. Unlike with “low and slow,” there isn’t much room for error, and close attention must be paid or you’ll end up with an overcooked, brown, smelly mess. For “high and fast,” whisk eggs, seasonings, and milk together until yolks and whites are combined. Over medium-high heat, place butter in a nonstick skillet. When the butter has melted (but not browned!), add the whisked eggs and milk mixture. When the eggs hit the pan, they should immediately start to curdle. Working quickly with a wooden spoon or spatula, fold eggs onto themselves as they form curds, never letting them sit too long on the bottom of the hot pan. Cook until preferred doneness. Again, this method is both riskier and not as delicious as its opposite method, but sometimes practicality comes first. And in this case, it makes for some pretty good eggs. So long as you do it right. (No pressure.) Image used with permission by copyright holder 3. The Gordon Ramsay method This method has gotten a lot of attention recently, thanks to subtle-as-a-sledgehammer Chef Gordon Ramsay. It produces a slightly different scrambled egg than most Americans are used to. This “new” style of creamier, wetter, runnier scrambled eggs is attributed to Chef Ramsay in this country, but it’s how the French have been making them forever. If you’re unfamiliar with this process, it may seem a bit strange. It’s more time-consuming and laborious than the other methods on this list, but those who prefer this preparation seem to have converted completely. For this method, melt butter in a saucepan over high heat. Add whisked eggs (no milk or seasoning), and stir constantly until they begin to thicken. After 30 seconds, remove the saucepan from the heat but continue to stir for about 10 seconds. Keep repeating this process for about three minutes. Remove from heat, season, and slowly stir in 1 tablespoon of creme fraiche or sour cream. Michelle / Adobe Stock 4. The cornstarch method For this method, a cornstarch slurry is whisked in with eggs before cooking. The cornstarch helps to stabilize the eggs and prevents them from setting up too firmly or overcooking. The result is lighter-than-air, never rubbery, perfectly moist, and pillowy eggs. For this method, whisk eggs together and set aside. In a separate bowl, whisk 2 teaspoons of cornstarch together with 2 tablespoons of milk, then add to the eggs. Over low-medium heat, place butter in a non-stick skillet. When the butter has melted, add the egg mixture. Cook over low to medium heat, stirring occasionally, until curds start to form. Continue stirring gently until scrambled eggs have formed completely, about 5 minutes. Georgia Durrant / Unsplash 5. The scramble in the pan method This method is pretty self-explanatory and is great if you like your scrambled eggs a bit more separated. Maybe you like a bite of scrambled eggs that are all yolk, then a few that are all white. If that’s your style, this method is the one for you. You’ve probably seen eggs cooked this way at a diner on a huge flat-top griddle by some beefed-up, tattooed chef simultaneously slinging hash and pouring pancake batter. The key here is to not whisk your eggs beforehand. Over low-medium heat, place butter in a non-stick skillet. When the butter has melted, crack in your eggs and whisk only a bit, until yolks are broken. Cook over low to medium heat, stirring occasionally, until curds start to form. Continue stirring gently until scrambled eggs have formed completely, about 5 minutes. There should be noticeable differences in color, with obvious yellow bits and white bits. NP27 / Shutterstock 3 tips for making the perfect scrambled eggs Here are three top tips for making the perfect scrambled eggs, no matter the method you choose above. Use fresh, high-quality eggs. The fresher the eggs, the better your scrambled eggs will turn out. Don’t overcrowd the pan. If you overcrowd the pan, the eggs will steam instead of scramble. Add a splash of milk or cream. This is optional, but it will help to make your eggs more fluffy and creamy. Adding milk or cream also helps prevent the eggs from sticking to the pan. Here’s more info on adding milk to scrambled eggs. (Note that some of the methods above include adding milk.) Some people like the creamier texture and richer flavor that milk adds, while others prefer the more delicate flavor and fluffier texture of eggs made without milk. Here are a few things to keep in mind when adding milk to your scrambled eggs. Milk can make your eggs easier to overcook. If you’re not careful, milk can cause your eggs to become tough and rubbery. Milk can also make your eggs less flavorful. The milk can dilute the flavor of the eggs, especially if you add too much. If you do decide to add milk to your scrambled eggs, use a small amount, no more than 1 tablespoon per egg. You can also add other liquids, such as water, cream, or half-and-half, to achieve the desired texture and flavor. Image used with permission by copyright holder A note on seasoning eggs There’s been a claim going around for a while now that salting eggs before cooking them is a bad move. The argument here is that the salt breaks down and toughens the eggs, ruining their texture. Don’t fall for this tomfoolery. The truth is, after many blind taste tests, this theory has proven completely false. If anything, salt added to eggs before cooking actually improved texture, making them softer and more velvety than their non-salted counterparts. So whichever of these scrambled eggs styles suits you best, make sure and season it up!
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[Home](https://www.themanual.com/) 2. [Food & Drink](https://www.themanual.com/food-and-drink/) 3. [Evergreens](https://www.themanual.com/food-and-drink/evergreens/) # There are 5 ways to make the best scrambled eggs: Learn how to master them all ## This breakfast staple can be scrambled many different ways — which is your favorite? By [Lindsay Parrill](https://www.themanual.com/users/lindsayparrill/) Updated September 28, 2023 [![Add as a preferred source on Google](https://www.themanual.com/content/themes/dt-stardust/assets/images/google_preferred_source.webp)](https://www.google.com/preferences/source?q=https://www.themanual.com "Add as a preferred source on Google") Save ![](https://www.themanual.com/tachyon/sites/9/2022/09/4647754083_069b59a3e4_c.jpg?resize=800%2C532) [Hamburger Helper / Flickr](https://www.flickr.com/photos/hamburger_helper/) Arguably the [most popular breakfast](https://www.themanual.com/food-and-drink/tiktok-breakfast-recipes/) item in this country, the scrambled egg is a thing of pure beauty. Coaxing us awake each morning with its pillowy, warm texture, and mild, nutritious savoriness, it’s ready to take on any topping [from hot sauce](https://www.themanual.com/food-and-drink/homemade-hot-sauce/) to caviar, eager to nourish and satisfy. This low-calorie, quick-cooking, [healthful little package](https://www.themanual.com/fitness/best-foods-for-muscle-growth/) is the perfect way to start the day. And for this, sweet scrambled egg, we are thankful. We all know that there are about a million different breakfast egg preparations. From poached to fried to soft-boiled, everyone has a favorite. But there’s just something everyone adores about the scramble. Perhaps it’s the no-frills presentation or the way they so perfectly pile on a piece of toast. Whatever the reasons, there are plenty of answers to the question about how to make scrambled eggs. And if you don’t know the basic methods of scrambling an egg, you’re doing this beautiful breakfast staple, and yourself, a disservice. Recommended Videos It should be said, too, that of course, there are many paths that will lead to the nest scrambled eggs, some less traditional than others. The methods we’ll discuss here are the tastiest, creamiest, and best methods. Sure, there are methods we won’t get into here, such as poached scrambled eggs (which is just a scrambled egg recipe for watery, lifeless, tasteless goo, but if that’s your thing, we won’t judge). These are the best, the tried-and-true, the perfect [breakfast-in-bed](https://www.themanual.com/food-and-drink/breakfast-in-bed-recipes-egg-shop/) scrambled eggs. All are delicious, but slightly different in their textures. Of course, you can decide which best suits your personal tastes. For each method below, unless added ingredients are called for, we used four eggs, two tablespoons of milk, two tablespoons of butter, as well as salt and pepper. ![Broken egg](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) [stevepb / Pixabay](https://pixabay.com/photos/egg-eggshell-broken-yolk-shell-943413/) ## 1\. The low and slow method “Low and slow” is a term heard often in the kitchen. And for good reason. When things are cooked slowly, without rush or urgency, they have the time to do what they’re supposed to do, to soak in and release all of their flavors on their own time. Eggs are no exception. By heating the eggs slowly, at a low temperature, they will remain tender. The longer cooking time will create a slow-moving steam that will create a light texture by delicately puffing the eggs. - For this method, whisk eggs, seasonings, and milk together until yolks and whites are combined. - Over low-medium heat, place butter in [a nonstick skillet](https://www.themanual.com/food-and-drink/best-egg-pan/). - When the butter has melted, add the whisked eggs and milk mixture. - Cook over low heat, stirring occasionally, until curds start to form. - Continue stirring gently until scrambled eggs have formed completely, about 10 minutes. ![Person using whisk to beat eggs](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) [seksan wangjaisuk / Shutterstock](https://www.shutterstock.com/image-photo/young-woman-cooking-omelet-on-wooden-1960264123) ## 2\. The high and fast method The exact opposite of the low and slow method, this controversial method makes for some pretty good eggs in no time at all. Mornings are rushed for most of us, and sometimes a shortcut is necessary. But this method comes with a warning label. Unlike with “low and slow,” there isn’t much room for error, and close attention must be paid or you’ll end up with an overcooked, brown, smelly mess. - For “high and fast,” whisk eggs, seasonings, and milk together until yolks and whites are combined. - Over medium-high heat, place butter in a nonstick skillet. - When the butter has melted (but not browned!), add the whisked eggs and milk mixture. When the eggs hit the pan, they should immediately start to curdle. Working quickly with a wooden spoon or spatula, fold eggs onto themselves as they form curds, never letting them sit too long on the bottom of the hot pan. - Cook until preferred doneness. Again, this method is both riskier and not as delicious as its opposite method, but sometimes practicality comes first. And in this case, it makes for some pretty good eggs. So long as you do it right. (No pressure.) ![Gordon Ramsay](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) Image used with permission by copyright holder ## 3\. The Gordon Ramsay method This method has gotten a lot of attention recently, thanks to subtle-as-a-sledgehammer Chef Gordon Ramsay. It produces a slightly different scrambled egg than most Americans are used to. This “new” style of creamier, wetter, runnier scrambled eggs is [attributed](https://www.gordonramsayrestaurants.com/recipes/scrambled-eggs/) to Chef Ramsay in this country, but it’s how the French have been making them forever. If you’re unfamiliar with this process, it may seem a bit strange. It’s more time-consuming and laborious than the other methods on this list, but those who prefer this preparation seem to have converted completely. - For this method, melt butter in a saucepan over high heat. - Add whisked eggs (no milk or seasoning), and stir constantly until they begin to thicken. - After 30 seconds, remove the saucepan from the heat but continue to stir for about 10 seconds. - Keep repeating this process for about three minutes. - Remove from heat, season, and slowly stir in 1 tablespoon of creme fraiche or sour cream. ![Cornstarch spilled from a teaspoon](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) [Michelle / Adobe Stock](https://stock.adobe.com/images/Cornstarch-Spilled-from-a-Teaspoon/184306267) ## 4\. The cornstarch method For this method, a cornstarch slurry is whisked in with eggs before cooking. The cornstarch helps to stabilize the eggs and prevents them from setting up too firmly or overcooking. The result is lighter-than-air, never rubbery, perfectly moist, and pillowy eggs. - For this method, whisk eggs together and set aside. - In a separate bowl, whisk 2 teaspoons of cornstarch together with 2 tablespoons of milk, then add to the eggs. - Over low-medium heat, place butter in a non-stick skillet. - When the butter has melted, add the egg mixture. - Cook over low to medium heat, stirring occasionally, until curds start to form. - Continue stirring gently until scrambled eggs have formed completely, about 5 minutes. ![Raw, eggs in bowl](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) [Georgia Durrant / Unsplash](https://unsplash.com/photos/PwnRYSX4xdU) ## 5\. The scramble in the pan method This method is pretty self-explanatory and is great if you like your scrambled eggs a bit more separated. Maybe you like a bite of scrambled eggs that are all yolk, then a few that are all white. If that’s your style, this method is the one for you. You’ve probably seen eggs cooked this way at a diner on a huge flat-top griddle by some beefed-up, tattooed chef simultaneously slinging hash and pouring pancake batter. The key here is to not whisk your eggs beforehand. - Over low-medium heat, place butter in a non-stick skillet. - When the butter has melted, crack in your eggs and whisk only a bit, until yolks are broken. - Cook over low to medium heat, stirring occasionally, until curds start to form. - Continue stirring gently until scrambled eggs have formed completely, about 5 minutes. There should be noticeable differences in color, with obvious yellow bits and white bits. ![Eggs in a burlap sack](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) NP27 / Shutterstock ## 3 tips for making the perfect scrambled eggs Here are three top tips for making the perfect scrambled eggs, no matter the method you choose above. 1. Use fresh, high-quality eggs. The fresher the eggs, the better your scrambled eggs will turn out. 2. Don’t overcrowd the pan. If you overcrowd the pan, the eggs will steam instead of scramble. 3. Add a splash of milk or cream. This is optional, but it will help to make your eggs more fluffy and creamy. Adding milk or cream also helps prevent the eggs from sticking to the pan. Here’s more info on adding milk to scrambled eggs. (Note that some of the methods above include adding milk.) Some people like the creamier texture and richer flavor that milk adds, while others prefer the more delicate flavor and fluffier texture of eggs made without milk. Here are a few things to keep in mind when adding milk to your scrambled eggs. - Milk can make your eggs easier to overcook. If you’re not careful, milk can cause your eggs to become tough and rubbery. - Milk can also make your eggs less flavorful. The milk can dilute the flavor of the eggs, especially if you add too much. - If you do decide to add milk to your scrambled eggs, use a small amount, no more than 1 tablespoon per egg. You can also add other liquids, such as water, cream, or half-and-half, to achieve the desired texture and flavor. ![Spilled salt next to a clear glass salt shaker.](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) Image used with permission by copyright holder ## A note on seasoning eggs There’s been a claim going around for a while now that salting eggs before cooking them is a bad move. The argument here is that the salt breaks down and toughens the eggs, ruining their texture. Don’t fall for this tomfoolery. The truth is, after many blind taste tests, this theory has proven completely false. If anything, salt added to eggs before cooking actually improved texture, making them softer and more velvety than their non-salted counterparts. So whichever of these scrambled eggs styles suits you best, make sure and season it up\! ![Lindsay Parrill](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) [Lindsay Parrill](https://www.themanual.com/users/lindsayparrill/) Former Contributor [instagram](https://instagram.com/foodwriterlindsay) [linkedin](https://www.linkedin.com/in/lindsayparrill) Lindsay is a graduate of California Culinary Academy, Le Cordon Bleu, San Francisco, from where she holds a degree in… - [Food & Drink](https://www.themanual.com/food-and-drink/) Atlas x andSons launch luxe coffee & chocolate mother’s day gift Atlas Coffee Club x andSons debut Mother’s Day coffee & chocolate box ![Atlas Coffee Club](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) The perfect Mother's Day gift for the coffee (and chocolate) lover in your life just dropped -- making this year's gift-giving easier than ever. Premier coffee brand, Atlas Coffee Club, just launched a new, limited-edition coffee and chocolate gift box in partnership with andSons Chocolatiers. Inspired by kindred spirits, the Two Beans in a Pod Mother’s Day gift set from Atlas Coffee Club and andSons Chocolatiers — one gift, two of the world's most beloved beans. Perfectly paired, which includes: 6 bags of Atlas-favorite specialty coffees [Read more](https://www.themanual.com/food-and-drink/atlas-x-andsons/) - [Food & Drink](https://www.themanual.com/food-and-drink/) Angel’s Envy announced the debut of its 2026 Cask Strength Dual Release Angel's Envy announced the debut of its 2026 Cask Strength Dual Release ![Angel's Envy](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) Fans of high-proof whiskeys will be excited to hear about the news coming out of Angel’s Envy. That’s because the beloved brand has announced the debut of its 2026 Cask Strength Dual Release, which will feature Angel's Envy Cask Strength Bourbon as well as the brand’s first age-stated rye whiskey: Angel's Envy 10-Year Cask Strength Rye. Angel's Envy Cask Strength Bourbon [Read more](https://www.themanual.com/food-and-drink/angels-envy-announced-the-debut-of-its-2026-cask-strength-dual-release/) - [Food & Drink](https://www.themanual.com/food-and-drink/) Denizen Rum is launching a Jamaican Rum Finished in Port Casks Denizen Rum is launching a Jamaican Rum Finished in Port Casks ![Denizen Rum](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) Spring is a great time to enjoy a neat glass of rum or a rum-based cocktail. If this is your jam, the folks at Denizen Rum have you covered with the first expression in its new Wander Series, its Single Origin Edition Jamaican Rum Finished in Port Casks. Denizen Single Origin Edition Jamaican Rum Finished in Port Casks [Read more](https://www.themanual.com/food-and-drink/denizen-rum-is-launching-a-jamaican-rum-finished-in-port-casks/) ## More Food and Drink ![Monkey Shoulder](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) ### [The best blended Scotch whiskies for your spring cocktails](https://www.themanual.com/food-and-drink/the-best-blended-scotch-whiskies-for-your-spring-cocktails/) ![Spanish gin tonic](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) ### [The most underrated gins, according to experts](https://www.themanual.com/food-and-drink/the-most-underrated-gins-according-to-experts/) ![Herbs, Plant, Alcohol](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) ### [The most underrated rums, according to experts](https://www.themanual.com/food-and-drink/the-most-underrated-rums-according-to-experts/) ![maui nui venison cuts on different plates](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) ### [Aged venison? Maui Nui, a Hawaiian-based venison producer, explains all](https://www.themanual.com/food-and-drink/aged-venison-we-interview-an-expert-to-learn-more/) ![Remy Martin](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) ### [The best XO cognacs for whiskey drinkers](https://www.themanual.com/food-and-drink/the-best-xo-cognacs-for-whiskey-drinkers/) ![Branding Logo](https://www.themanual.com/uploads/sites/9/2025/12/The-Manual-Newsletter-Module-v1.jpg) Upgrade your inbox: sign-up for our newsletters Check your inbox\! [Privacy Policy](https://www.dtmg.co/privacy-policy) The Essential Guide for MenThe Manual is simple — we show men how to live a life that is more engaged. As our name implies, we offer a suite of expert guides on a wide range of topics, including fashion, food, drink, travel, and grooming. 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Readable Markdown	![](https://www.themanual.com/tachyon/sites/9/2022/09/4647754083_069b59a3e4_c.jpg?resize=800%2C532) [Hamburger Helper / Flickr](https://www.flickr.com/photos/hamburger_helper/) Arguably the [most popular breakfast](https://www.themanual.com/food-and-drink/tiktok-breakfast-recipes/) item in this country, the scrambled egg is a thing of pure beauty. Coaxing us awake each morning with its pillowy, warm texture, and mild, nutritious savoriness, it’s ready to take on any topping [from hot sauce](https://www.themanual.com/food-and-drink/homemade-hot-sauce/) to caviar, eager to nourish and satisfy. This low-calorie, quick-cooking, [healthful little package](https://www.themanual.com/fitness/best-foods-for-muscle-growth/) is the perfect way to start the day. And for this, sweet scrambled egg, we are thankful. We all know that there are about a million different breakfast egg preparations. From poached to fried to soft-boiled, everyone has a favorite. But there’s just something everyone adores about the scramble. Perhaps it’s the no-frills presentation or the way they so perfectly pile on a piece of toast. Whatever the reasons, there are plenty of answers to the question about how to make scrambled eggs. And if you don’t know the basic methods of scrambling an egg, you’re doing this beautiful breakfast staple, and yourself, a disservice. Recommended Videos It should be said, too, that of course, there are many paths that will lead to the nest scrambled eggs, some less traditional than others. The methods we’ll discuss here are the tastiest, creamiest, and best methods. Sure, there are methods we won’t get into here, such as poached scrambled eggs (which is just a scrambled egg recipe for watery, lifeless, tasteless goo, but if that’s your thing, we won’t judge). These are the best, the tried-and-true, the perfect [breakfast-in-bed](https://www.themanual.com/food-and-drink/breakfast-in-bed-recipes-egg-shop/) scrambled eggs. All are delicious, but slightly different in their textures. Of course, you can decide which best suits your personal tastes. For each method below, unless added ingredients are called for, we used four eggs, two tablespoons of milk, two tablespoons of butter, as well as salt and pepper. ![Broken egg](https://www.themanual.com/tachyon/sites/9/2023/07/egg-ge63bc4cf0_1280.jpg?resize=800%2C532) [stevepb / Pixabay](https://pixabay.com/photos/egg-eggshell-broken-yolk-shell-943413/) ## 1\. The low and slow method “Low and slow” is a term heard often in the kitchen. And for good reason. When things are cooked slowly, without rush or urgency, they have the time to do what they’re supposed to do, to soak in and release all of their flavors on their own time. Eggs are no exception. By heating the eggs slowly, at a low temperature, they will remain tender. The longer cooking time will create a slow-moving steam that will create a light texture by delicately puffing the eggs. - For this method, whisk eggs, seasonings, and milk together until yolks and whites are combined. - Over low-medium heat, place butter in [a nonstick skillet](https://www.themanual.com/food-and-drink/best-egg-pan/). - When the butter has melted, add the whisked eggs and milk mixture. - Cook over low heat, stirring occasionally, until curds start to form. - Continue stirring gently until scrambled eggs have formed completely, about 10 minutes. ![Person using whisk to beat eggs](https://www.themanual.com/tachyon/sites/9/2021/08/whisk-stainless-steel-bowl-egg-omelette.jpg?resize=800%2C800) [seksan wangjaisuk / Shutterstock](https://www.shutterstock.com/image-photo/young-woman-cooking-omelet-on-wooden-1960264123) ## 2\. The high and fast method The exact opposite of the low and slow method, this controversial method makes for some pretty good eggs in no time at all. Mornings are rushed for most of us, and sometimes a shortcut is necessary. But this method comes with a warning label. Unlike with “low and slow,” there isn’t much room for error, and close attention must be paid or you’ll end up with an overcooked, brown, smelly mess. - For “high and fast,” whisk eggs, seasonings, and milk together until yolks and whites are combined. - Over medium-high heat, place butter in a nonstick skillet. - When the butter has melted (but not browned!), add the whisked eggs and milk mixture. When the eggs hit the pan, they should immediately start to curdle. Working quickly with a wooden spoon or spatula, fold eggs onto themselves as they form curds, never letting them sit too long on the bottom of the hot pan. - Cook until preferred doneness. Again, this method is both riskier and not as delicious as its opposite method, but sometimes practicality comes first. And in this case, it makes for some pretty good eggs. So long as you do it right. (No pressure.) ![Gordon Ramsay](https://www.themanual.com/tachyon/sites/9/2020/11/gordon-ramsay-masterclass.jpg?resize=800%2C800) Image used with permission by copyright holder ## 3\. The Gordon Ramsay method This method has gotten a lot of attention recently, thanks to subtle-as-a-sledgehammer Chef Gordon Ramsay. It produces a slightly different scrambled egg than most Americans are used to. This “new” style of creamier, wetter, runnier scrambled eggs is [attributed](https://www.gordonramsayrestaurants.com/recipes/scrambled-eggs/) to Chef Ramsay in this country, but it’s how the French have been making them forever. If you’re unfamiliar with this process, it may seem a bit strange. It’s more time-consuming and laborious than the other methods on this list, but those who prefer this preparation seem to have converted completely. - For this method, melt butter in a saucepan over high heat. - Add whisked eggs (no milk or seasoning), and stir constantly until they begin to thicken. - After 30 seconds, remove the saucepan from the heat but continue to stir for about 10 seconds. - Keep repeating this process for about three minutes. - Remove from heat, season, and slowly stir in 1 tablespoon of creme fraiche or sour cream. ![Cornstarch spilled from a teaspoon](https://www.themanual.com/tachyon/sites/9/2021/01/how-to-thicken-sauce-with-cornstarch.jpg?resize=800%2C800) [Michelle / Adobe Stock](https://stock.adobe.com/images/Cornstarch-Spilled-from-a-Teaspoon/184306267) ## 4\. The cornstarch method For this method, a cornstarch slurry is whisked in with eggs before cooking. The cornstarch helps to stabilize the eggs and prevents them from setting up too firmly or overcooking. The result is lighter-than-air, never rubbery, perfectly moist, and pillowy eggs. - For this method, whisk eggs together and set aside. - In a separate bowl, whisk 2 teaspoons of cornstarch together with 2 tablespoons of milk, then add to the eggs. - Over low-medium heat, place butter in a non-stick skillet. - When the butter has melted, add the egg mixture. - Cook over low to medium heat, stirring occasionally, until curds start to form. - Continue stirring gently until scrambled eggs have formed completely, about 5 minutes. ![Raw, eggs in bowl](https://www.themanual.com/tachyon/sites/9/2023/07/georgia-durrant-PwnRYSX4xdU-unsplash.jpg?resize=800%2C533) [Georgia Durrant / Unsplash](https://unsplash.com/photos/PwnRYSX4xdU) ## 5\. The scramble in the pan method This method is pretty self-explanatory and is great if you like your scrambled eggs a bit more separated. Maybe you like a bite of scrambled eggs that are all yolk, then a few that are all white. If that’s your style, this method is the one for you. You’ve probably seen eggs cooked this way at a diner on a huge flat-top griddle by some beefed-up, tattooed chef simultaneously slinging hash and pouring pancake batter. The key here is to not whisk your eggs beforehand. - Over low-medium heat, place butter in a non-stick skillet. - When the butter has melted, crack in your eggs and whisk only a bit, until yolks are broken. - Cook over low to medium heat, stirring occasionally, until curds start to form. - Continue stirring gently until scrambled eggs have formed completely, about 5 minutes. There should be noticeable differences in color, with obvious yellow bits and white bits. ![Eggs in a burlap sack](https://www.themanual.com/tachyon/sites/9/2023/07/shutterstock_1710593497.jpg?resize=800%2C533) NP27 / Shutterstock ## 3 tips for making the perfect scrambled eggs Here are three top tips for making the perfect scrambled eggs, no matter the method you choose above. 1. Use fresh, high-quality eggs. The fresher the eggs, the better your scrambled eggs will turn out. 2. Don’t overcrowd the pan. If you overcrowd the pan, the eggs will steam instead of scramble. 3. Add a splash of milk or cream. This is optional, but it will help to make your eggs more fluffy and creamy. Adding milk or cream also helps prevent the eggs from sticking to the pan. Here’s more info on adding milk to scrambled eggs. (Note that some of the methods above include adding milk.) Some people like the creamier texture and richer flavor that milk adds, while others prefer the more delicate flavor and fluffier texture of eggs made without milk. Here are a few things to keep in mind when adding milk to your scrambled eggs. - Milk can make your eggs easier to overcook. If you’re not careful, milk can cause your eggs to become tough and rubbery. - Milk can also make your eggs less flavorful. The milk can dilute the flavor of the eggs, especially if you add too much. - If you do decide to add milk to your scrambled eggs, use a small amount, no more than 1 tablespoon per egg. You can also add other liquids, such as water, cream, or half-and-half, to achieve the desired texture and flavor. ![Spilled salt next to a clear glass salt shaker.](https://www.themanual.com/tachyon/sites/9/2022/05/spilled-salt.jpg?resize=800%2C800) Image used with permission by copyright holder ## A note on seasoning eggs There’s been a claim going around for a while now that salting eggs before cooking them is a bad move. The argument here is that the salt breaks down and toughens the eggs, ruining their texture. Don’t fall for this tomfoolery. The truth is, after many blind taste tests, this theory has proven completely false. If anything, salt added to eggs before cooking actually improved texture, making them softer and more velvety than their non-salted counterparts. So whichever of these scrambled eggs styles suits you best, make sure and season it up\!
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